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Originally founded with the name "Zuma Fresh Mexican Grill", Qdoba got its start in 1995 in Denver, Colorado. In 1997, the brand's name changed to "Z-TECA".
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Combine chicken garlic, olive oil, adobo sauce and seasoning in a large bowl (or ziplock bag), cover with plastic wrap. Refrigerate for 30 minutes or up to 2 days. Preheat about 1 tablespoon oil in a large pan over medium-high heat. Add the chicken to the pan and cook, turning occasionally, until completely cooked through, about 6-7 minutes per.
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Instructions. ⭐️Prep the chicken thighs. Place the chicken thighs on a piece of parchment paper then top them with another piece of parchment. Pound the chicken thin with a kitchen mallet. Next, cut the chicken thighs into bite-sized pieces and place into the ziplock bag. 2.5 pounds boneless skinless chicken thighs.
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Pour the marinade over the chicken, coat each piece evenly. Seal the bag or cover the dish and refrigerate for at least 30 minutes to allow the flavors to infuse into the chicken. Marinate the chicken for a few hours or overnight for even better results. Preheat your air fryer to 400°F (200°C) for a few minutes.
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Burrito bowls loaded with chipotle grilled chicken, beans, pico de gallo, guacamole, lettuce, salsa, sour cream, cheese, and corn. These burrito bowls are super easy to make and tastes a lot better homemade! Prep 15 mins. Cook 20 mins. Total 35 mins. Servings 4 bowls.
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ALLERGENS. *At participating locations. **First portion of gauc & queso free on Create your Own entrees. Extra portions subject to charge. Our menu offers burritos, bowls, salads, nachos, tacos and more. With a variety of toppings like freshly-made pico de gallo, customize your entree just the way you want it.
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Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes. Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.
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Step 1. Preheat oven to 375°. Pat chicken thighs dry, then season very lightly all over with seasoning salt (or kosher salt and pepper). Heat oil in a large skillet over medium-high. Arrange.
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Marinating the Chicken: Olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper should all be combined in a bowl. To make a delicious marinade, thoroughly combine. Pour the marinade over your chicken breasts after placing them in a shallow dish or resealable plastic bag.
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Stir the ingredients to coat the chicken in the seasoning. Cover the large mixing bowl and contents with plastic wrap. Place the bowl in the refrigerator to chill and marinate for 30 minutes or longer (up to 2 days). When ready to cook the chicken, set the large pan on a burner. Set the burner heat to medium-high.
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Refrigerate for 30 minutes or up to 2 days. Preheat about 1 tablespoon of oil in a large pan over medium-high heat. Add the chicken to the pan and cook, turning occasionally, until completely cooked through, about 6-7 minutes per side (internal temp 165°F). Remove the chicken from the pan and put on a cutting board.
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Step 2. Combine the chicken, garlic, olive oil, adobo sauce, and seasoning in a large bowl (or ziplock bag), and cover with plastic wrap. Refrigerate for 30 minutes or up to 2 days. Step 3. Heat a skillet with a tablespoon of olive oil over medium-high heat and add the marinated chicken to the large pan.
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Check the internal temperature of the chicken and note how blackened the chicken is becoming. The marinade will burn a little in the oil, creating a beautiful blackened exterior, but if the exterior is getting too black and the chicken is more than 20 degrees less than 165F, remove it from the skillet to a baking sheet and put it in the oven for 5-10 more minutes, or until it reaches 165F.
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Instructions. Preheat grill to medium-high heat. In a small bowl, mix together smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and pepper. Brush chicken breasts with olive oil and season generously with spice mixture. Grill chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
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In a small bowl, combine the garlic, onion, chipotle peppers, lime juice, cumin, and salt. Mix well to make the marinade. Place the chicken breasts in a large ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken, making sure it's evenly coated.
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In a ziplock bag or a large bowl combine chicken, garlic, 2 tbsp olive oil, adobo sauce, and seasoning, cover with plastic wrap and refrigerate for 30 minutes or up to 2 days. Make sure, the chicken is fully covered with spices. Preheat the remaining 1 tablespoon oil in a large pan or grill over medium-high heat.